Bread Meatballs Recipe

Polpette di Pane are small fried bread balls that use stale bread and simple pantry items. This recipe is quick, cheap, and tasty, and if you enjoy quick pantry recipes you might also like the ideas shown in simple two-ingredient recipes. These polpette are a great way to cut waste and make a warm snack or side.

Why make this recipe

Make these polpette when you have stale bread and a few basic ingredients. They come together fast and please both kids and adults. For other easy family meals when time or energy is low, check out some ideas for easy dinners for busy households.

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Ingredients

• 2 cups stale bread, torn into pieces
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 large egg
• Salt and pepper to taste
• Olive oil for frying

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Directions

1. Soak the stale bread in milk until softened, about 10 minutes.
2. In a large bowl, combine the soaked bread, Parmesan cheese, parsley, garlic, and egg. Mix until well combined.
3. Season with salt and pepper.
4. Shape the mixture into small meatballs, about the size of a golf ball.
5. Heat olive oil in a frying pan over medium heat.
6. Fry the meatballs in batches until golden brown on all sides, about 5-7 minutes.
7. Remove and drain on paper towels. Serve hot.

Serving

Serve warm as an appetizer, snack, or side dish. They pair well with tomato sauce, a green salad, or roasted vegetables. A squeeze of lemon over the hot polpette brightens the flavors.

Storage

• To keep: Place cooled polpette in an airtight container and store in the fridge for up to 3 days.
• To reheat: Warm in a skillet over low heat until heated through, or bake at 350°F (175°C) for 10 minutes.
• To freeze: Freeze on a tray until firm, then move to a freezer bag for up to 2 months. Reheat from frozen in a hot oven until hot and crisp.

Tips

• If the mixture is too wet, add a little extra torn bread or a small spoon of breadcrumbs to firm it up.
• For a softer interior, do not compact the balls too much when shaping.
• Use good olive oil for frying and keep the heat at medium so the outside browns without burning. Also consider pairing these with sweet or savory follow-ups like small addictive treats to round out a simple meal.

Variations

• Add cooked chopped ham or pancetta for more savory flavor.
• Mix in a handful of grated mozzarella for gooey centers.
• Season with a pinch of chili flakes for heat, or use basil instead of parsley for a different herb note.

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FAQs

Q: Can I use fresh bread?
A: Fresh bread can work but stale bread soaks the milk better and holds shape more easily.

Q: Do I need to add flour?
A: No. The soaked bread and egg usually bind the mixture well without extra flour.

Q: Can I bake instead of fry?
A: Yes. Brush the balls with oil and bake at 400°F (200°C) until golden, about 15–20 minutes.

Conclusion

For a classic take on this recipe and more background, see the full Polpette di Pane write-up at Polpette di Pane – Sip and Feast.